There’s something about the symphony of flavors in hot and sour soup that always feels like a comforting hug on a rainy day—spicy, tangy, and oh-so satisfying. It’s a dish that sneaks up on you with its complexity, much like the plot twists in the latest Netflix drama that everyone can’t stop talking about. (Remember when everyone was obsessed with Squid Game?) Whether you’re a fan of bold flavors or just need a culinary pick-me-up, this easy recipe is calling your name.
Steps
- Reserve ¼ cup of the broth for later use. In a large stock pot, combine the remaining broth with mushrooms, bamboo shoots if desired, rice wine vinegar, soy sauce, ginger, and chili garlic sauce. Heat this mixture over medium-high heat until it begins to simmer.
- As the soup heats, blend the reserved ¼ cup of broth with cornstarch in a small bowl until smooth. Once the soup simmers, incorporate the cornstarch mixture and stir continuously for about a minute until the soup thickens.
- Stir the soup in a circular motion, then gently pour in the whisked eggs in a thin stream while maintaining the stirring to create egg ribbons. Add tofu, half of the green onions, and sesame oil to the soup.
- Season the soup with salt and a pinch of white or black pepper according to taste. For a more sour flavor, add additional rice wine vinegar, or increase the chili garlic sauce for more heat.
- Serve the soup immediately, garnishing with the remaining green onions for added flavor and presentation.
Ingredients
- 8 cups chicken or vegetable stock (reserve 1/4 cup for slurry)
- 1 cup shiitake mushrooms (or baby bella/button mushrooms)
- Optional: Bamboo shoots
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon ground ginger
- 1/4 cup cornstarch (for slurry)
- 2 large eggs (whisked)
- 1 cup firm tofu (cubed)
- 4 green onions (chopped, divided)
- 2 teaspoons toasted sesame oil
- Salt to taste
- Pinch of white pepper (or black pepper as an alternative)
- 1/2 pound cooked pork (can replace tofu, using ground pork or thinly-sliced pork chops/loin)
FAQ
- Can I make hot and sour soup vegetarian?
- Absolutely! You can easily make this soup vegetarian by using vegetable broth and adding tofu instead of meat.
- What can I use if I don’t have white pepper?
- While white pepper is traditionally used for its stronger flavor, you can substitute it with black pepper if that’s more convenient. Just keep in mind that the taste will be slightly different.
- How can I adjust the spiciness of the soup?
- To make the soup spicier, simply add more chili garlic sauce to suit your taste preference.
- What type of mushrooms are recommended for this soup?
- Shiitake mushrooms are highly recommended for their flavor, but baby bella or button mushrooms can also work well.
- Can I add meat to the soup if I prefer it non-vegetarian?
- Yes, you can add cooked pork, such as ground pork or thinly-sliced pork chops, to the soup in place of tofu for a non-vegetarian version.
Tips
- Customize the Flavor: Personalize your hot and sour soup by adjusting the levels of chili garlic sauce and rice wine vinegar to your liking. Add more chili garlic sauce for extra heat or increase rice wine vinegar for a tangier flavor.
- Egg Ribbon Technique: To achieve those beautiful egg ribbons, stir the soup in a circular motion with one hand while slowly drizzling the whisked eggs into the soup with the other hand. This technique will create delicate ribbons throughout the soup.
- Choose Your Protein: For a vegetarian version, use firm tofu. If you prefer meat, consider adding cooked pork, such as ground pork or thin slices of pork chops, to enhance the soup’s richness.
- Experiment with Pepper: Hot and sour soup traditionally uses white pepper, which has a stronger and slightly different flavor compared to black pepper. Start with a small pinch, and adjust to taste, or substitute with black pepper if preferred.
Equipment
- Large Stock Pot – Ideal for cooking soups and large batches of food.
- Whisk – Useful for whisking eggs and mixing ingredients smoothly.
- Small Mixing Bowl – Handy for making the cornstarch slurry.
- Ladle – Essential for serving soup efficiently.
- Chef’s Knife – Important for slicing mushrooms and other ingredients neatly.
